| 酶解法提取鱼油的工艺参数优化 |
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| 引用本文： | 洪鹏志,刘书成,章超桦,吉宏武.酶解法提取鱼油的工艺参数优化[J].广东海洋大学学报,2006,26(3):56-60. |
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| 作者姓名： | 洪鹏志 刘书成 章超桦 吉宏武 |
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| 作者单位： | 广东海洋大学食品科技学院,广东,湛江,524025 |
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| 摘 要： | 利用蛋白酶酶解法从黄鳍金枪鱼(Thunnus albacares)加工的下脚料———鱼头中提取鱼油。以鱼油提取率和感官特征为指标,通过正交优化实验设计,获得了胰蛋白酶提取鱼油的最佳酶解工艺参数:酶解温度45℃,酶添加量1.5%,料液质量比1∶1,酶解时间4 h,酶解pH 8。在该条件下,鱼油的提取率为4.34%,理化指标除过氧化值外均达到SC/T3502-2000的粗鱼油二级标准,多不饱和脂肪酸总含量高达38.47%,其中DHA和EPA的含量分别为23.63%和4.84%。
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| 关 键 词： | 黄鳍金枪鱼 鱼油 提取 酶解法 多不饱和脂肪酸 |
| 文章编号： | 1007-7995(2006)03-0056-05 |
| 修稿时间： | 2005年12月5日 |
Optimization of Process Parameters of Extracting Fish Oil by Enzymolysis |
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| HONG Peng-zhi,LIU Shu-cheng,ZHANG Chaohua,JI Hongwu.Optimization of Process Parameters of Extracting Fish Oil by Enzymolysis[J].Journal of Zhanjiang Ocean University,2006,26(3):56-60. |
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| Authors: | HONG Peng-zhi LIU Shu-cheng ZHANG Chaohua JI Hongwu |
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| Abstract: | Fish oil was extracted from yellow fin tuna(Thunnus albacares)head by protease hydrolysis.Regarding the extraction rate of fish oil and the organoleptic character as the index,the optimal process parameters of trypsin hydrolysis were obtained by orthogonal experiment:the temperature of trypsin hydrolysis was 45 ℃,the amount of trypsin 1.5%,the rate of material to water 1:1,hydrolysis time 4 h,hydrolysis pH 8.Under these conditions,the extraction rate of fish oil was 4.34%,the physical and chemical properties of crude fish oil accorded with the second grade for SC/T3502-2000 besides the peroxide value.The total content of PUFA was 38.47% in fish oil,the content of DHA and EPA was 23.63% and 4.84% respectively. |
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| Keywords: | Thunnus albacares fish oil extraction enzymolysis polyunsaturated fatty acid(PUFA) |
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